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=**Welcome year 12!**= On this wiki you will be working in groups to revise food safety, health and security procedures. This will involve you in role-playing the management of a particular restaurant. You will need to research the relevant policies and procedures so that you can accurately document the strategies you would use to ensure that your restaurant is compliant with all regulations. You will also work on each others' restaurants in the capacity of health inspectors to check that they are following the correct procedures. This will provide a 'real world' learning experience for you, with invaluable revision in preparation for the HSC. You will be working to a tight time frame, where new challenges, as you would find in Master Chef, are introduced every couple of lessons so it is really important that you stay up to date!

Good luck in the challenges! Fabulous prizes will be awarded - spot prizes can be won during the challenges. 1. Investigate the importance of food safety procedures in food production and handling. To do this you will need to take some notes on the following: Use this information to create a document on your wiki page (or create a new page to accompany your restaurant page). In this document you will need to: 2. From your restaurant's menu - pick one meal that you would serve.
 * Stage 1: Preparation:**
 * Food Act 2003 (NSW)
 * Food Regulation 2004 (NSW)
 * Food Safety Standards for Australia and New Zealand (FSANZ)
 * State and local government food safety regulations and inspection regimes.
 * Explain the purpose of food safety legislation and regulations.
 * Describe the legal obligations for the people working in your restaurant e.g. back and front restaurant staff - do kitchen hands have the same responsibilities as wait staff?
 * What are the implications for your business? Do you need to implement regular procedures? How will you monitor that staff are aware of and doing the right thing?
 * Why is all this important for your customers?
 * Identify the hygiene hazards. Create a list of these.
 * What strategies would you use to ensure food safety?
 * Produce a HACCP table to summarise your findings. See the example[| here].
 * (NB You will find that you are repeating some information - the purpose of this activity is to give you experience of both types of questions you might face in the HSC)

My Restaurant Challenges - Ms Lucas will evaluate and give points to each group's health inspector analysis.
Challenge 1 - Your team will critically evaluate another groups's HACCP table produced in task 2 of Stage 1. You will need to comment on how well the group has explored the following:
 * Hazard
 * How it may be controlled?
 * How and when would the hazard be reported?
 * Who would this hazard be reported to?
 * What type of reporting would be used?